This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Blackcurrant jelly
Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now.
46 K 4.5/5 (2 reviews)
60 min.
Easy
6.45 €
1 kg 600 g
4 IngredientsLast modified on: September 8th 2021
For 1 kg 600 g, you will need:
- 1
100 g caster sugar - 2
60 g jam gelling agent - 3
1 kg blackcurrant coulis - 4 500 g caster sugar
- Total weight: 1,660 grams
Times for this recipe
Preparation: 20 min.
Cooking: 40 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Stage 2 - ⌛ 15 min.
Stage 3 - ⌛ 1 min.
Add 500 g caster sugar and mix with a whisk.
Stage 4 - ⌛ 10 min.
Bring back to the boil.
Stage 5 - ⌛ 2 min.
Add the sugar+gelling agent from stage 1 and mix in with a whisk.
Stage 6 - ⌛ 10 min.
Bring back to the boil again.
Stage 7
If any froth forms, it is better to skim this off, but not essential.
Stage 8 - ⌛ 3 min.
Keep on the boil for 3 minutes.
Your jelly is ready.
Your jelly is ready.
Stage 9 - ⌛ 5 min.
Pour into jars while still scalding hot.
Stage 10 - ⌛ 3 min.
Screw the lids on tightly.
Stage 11 - ⌛ 3 min.
Turn the sealed jars upside down.
Stage 12 - ⌛ 3 min.
Then back the right way up.
Stage 13
This manoeuvre passes the air in the jar through the hot jelly and sterilises it naturally, so your jelly will keep longer.
Stage 14
Wait at least 24 hours for the jelly to set, then simply enjoy!
Remarks
If the sharpness is a little too much for you, increase the quantity of sugar.
This jelly can be made from frozen fruit or coulis.
This jelly can be made from frozen fruit or coulis.
Keeping: Several months.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 800 RDI=80 % | 0 | 3,240 RDI=160 % | 13,570 RDI: 160 % |
| Per 100 g | 0 | 50 RDI=5 % | 0 | 200 RDI=10 % | 820 RDI: 10 % |
How much will it cost?
- For 1 kg 600 g : 6.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Pannacotta and blackcurrant crumble, Crunchy blackcurrant and mascarpone cream verrine, Lemon creams, Blackcurrant, vanilla and lime verrine , Fruit paste : Blackcurrant, ... See them all 6
Caster sugar
Like these other recipes: Soft fruits in sabayon, Like MaronSui's, Italian Meringue, Apricot jam with vanilla, Arizona cupcakes, ... See them all 371
Jam gelling agent
Like these other recipes: Dandelion flower jelly, Apple paste, Apricot jam with vanilla, Windfall apple jelly, Fruit paste : Blackcurrant, ... See them all 10
Other recipes you may also like
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table sealed and the crust broken open in front of diners so that everyone can share the delicious smells as they are released at that fleeting moment. It is possible to use ordinary
Chocolate sweetcrust pastry
This simplified sweetcrust pastry gets its chocolate flavour simply from cocoa powder, added towards the end of kneading. Chocolate aficionados will enjoy using this in all sorts of recipes that call for sweetcrust pastry (pâte sablée). July 4th 201878 K1 20 min.
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts. November 21th 2018236 K4.7 35 min.
Grapefruit moelleux
The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit. The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel. March 24th 201967 K5 1 hour 7 min.
Cauliflower and avocado rémoulade
The combination of cauliflower and avocado is generally a successful one. In this recipe the cauliflower is grated tabbouleh style then mixed with the avocado and a rémoulade dressing for a fresh, summery starter. June 26th 202236 K 25 min.